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600g mixed fresh heritage tomatoes

(Cherry tomatoes, cut in half, the larger tomatoes cut to 0.4cm thickness)

Fresh thyme to pick over the tomatoes

1 tbsp icing sugar

100ml olive oil

15g Maldon sea salt

15 turns of mild black pepper



400g puff pastry

Egg yolk wash



4 tbsp of tomato puree

2 tbsp olive oil

½ tsp caster sugar

Large pinch of oregano

Large pinch dried thyme

1 tsp aged balsamic vinegar

10 turns of milled black pepper






Place the sliced tomatoes onto a wire rack, making sure that there is a little space in between each one, drizzle over the olive oil, seasoning, icing sugar and picked thyme. Then place into the oven at 90c for approx. 90 minutes, till they are semi dried out.



Roll out to 0.4cm thickness to a rectangle shape, then allow to rest for an hour. Slice off the edges to make the edges nice and straight. Egg wash the edges and stick this trim back on top, pressing down, so the edges are neat. This should be approx. 20cm wide and 35cm in length. Place onto a double folded sheet of parchment paper, as you will lift this into the oven to cook later.



Tomato sauce

The pastry case

Sliced slow roast tomatoes

Heavy tray in oven to pre-heat

Place the oven on 200c. Spread the tomato sauce all over the base of the pastry tart, then lay in all of the tomato slices, drizzle in a little olive oil and seasoning. Lift the tart onto the hot tray. This is to ensure the bottom cooks through properly. Cook for approx. 15 mins until the pastry is golden.